An easy chilled green soup(paleo AND vegan!) that is perfect for those days that are too hot to go near the stove. Throw everything in the blender, put it in the fridge for a couple of hours and serve with your favourite toppings. Easy, refreshing and summery!
3/4 cup full fat coconut milk
3/4 cup water
2 tbsp olive oil
1 tsp grated ginger
1 ripe avocado, cored and peeled
1 small garden cucumber
1/2 a granny smith green apple, cored
2 cups greens (I like spinach and a young arugula that is not too bitter)
1 jalapeno, deseeded
1 cup packed fresh cilantro
3 tbsp fresh lime juice
1 tsp lime zest
1 stalk green onion, roughly chopped
salt and cayenne pepper to taste
optional garnishes: swirl of olive oil or coconut milk, cilantro, edible flowers, cucumber ribbons, sliced avocado.
Place all of the ingredients in the blender and blend until smooth.
Pour into a jar and store in the fridge until chilled. (about 4 hours).
Serve with your choice of garnishes on a hot day.
When picking a green to blend in, remember that the more bitter the green, the more bitter your soup will be! I like to stick with spinach or a baby arugula.
Keywords: paleo, vegan, soup, green soup